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This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer.We all have something to share...and we all have something to learn!

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Key Lime Christmas Tree

Celebrate the Holiday by Creating a Cookie Tree Centerpiece! Scroll down for tutorial!

Tuesday, July 21, 2015

Looking for a fun way to create a summer styled cake? When I think of summer, gingham comes to mind.
So I incorporated my love of summer gingham checks with fondant and flowers and ....here it is!

SUMMER GINGHAM FLOWER TOPPER

Supplies:

Fondant- 1 lb. white

¾ inch ball of electric yellow

8 oz. neon or electric Pink

4 oz. neon or electric Green

½ inch ball of black

Orange petal dust

Bright green petal dust

Fondant Roller and Mat

Small stripes or gingham stencil

2 Clean Foam make-up wedges

Ruffled Heart cutter 2”

Heart cutter-1”

Gum glue

PME Wheel cutter

3” Leaf cutter

¾”, 1” and 3” circle cutter

Small blossom cutter

#2, 10 piping tube

Small scissors

Button

Roll out yellow gumpaste

into thin layer.

Cut a circle using a ¾” cutter.

Using the large end of

the #2 piping tube,

make a slight indention

in the circle.

Turn the piping tube over

and make two or four holes

in the center

to create a button.

Set aside to dry.

Flower

1. Roll out white fondant into a rectangle approximately 3”x 12”.

2. Lay stencil over the fondant

and press into the fondant

by gently rolling over the stencil.

Using the wedge foam applicator,

apply a layer of orange petal dust

over the fondant.

Lift the stencil,

and wipe it clean

with a paper towel.

Lay crosswise over the

stenciled fondant

and repeat process.

3. Cut 5 ruffled hearts,

lightly cover with plastic wrap

and set aside.

4. Roll out pink fondant approximately 5”x 12”.

Using your ruffled heart cutter,

make an very light indention for a guide,

then moisten the inside of the heart with gum glue.

Lay the patterned heart petal

over the moistened fondant.

Using a ruffled cutter or a PME wheel cutter

and cut 1/8”away from the edge of heart petal,

creating a pink border.

Repeat with the remainder of the petals.

Cover and set aside.

For smaller petals, roll out white fondant

into a rectangle approximately 3”x 10”.

Press the clean stencil over the

fondant in a diagonal.

Using the wedge foam applicator,

apply a layer of of orange petal dust

over the fondant. Lift stencil.

Repeat steps 3 – 4,
this time using a 4”x12” rectangle
of pink fondant.

Cover and set aside.

Thoroughly wash and dry stencil.

For the leaves, roll out white fondant

into a 5” x 4” rectangle.

Repeat steps 2-4 with green petal dust

and green fondant using the leaf cutters.

Cover and set aside.

To assemble flower:

Cut a 3” circle from white or pink fondant and moisten.

Pinch the heart petals,

as shown,

then press into the

center of the circle.

Continue process,

overlapping the petals.

Roll out a small amount of

pink fondant and cut a 1” circle.

Moisten with gum glue.

Pinch the smaller heart petals, as before,

then press into the center of the circle.

Continue process, overlapping the petals

Roll out pink fondant and cut a flower,

using the blossom cutter.

Moisten the back and place

in the center.

Moisten center top with gum glue

and place button in center of flower.

Attach the leaves, using gum glue,

to bottom of circle.

Place cotton or 1” strips of rolled paper towels to give petals some lift.

Set aside and allow to dry.

When ready, place on top of cake.

Jacque Benson. All rights reserved 2014
This tutorial and photography is the property of Jacque Benson- copyright 2014- and used with permission from the author. This material may not be used, copied or printed without expressed permission from the author, Jacque Benson.

Remove from oven and and lightly roll hot gingerbread to flatten our any humps from baking.

Re-score on scored lines while gingerbread is still quite warm

Work quickly and carefully.

If the dough cools too much the pieces will crack, however dough can easily be cut while hot.
Nest carefully place the parchment paper with the scored gingerbread onto a baking rack to cool completely.

When cooled, remove from the parchment paper and allow the bread to set for a 24 hour period to harden.Allow to harden at least one day before attempting to piece house together.
***
Below are a few patterns just to get you started.
Cut your patterns from cardboard or foam core and assemble with tape beforehand, especially if you are adding
elements to your structure, such as a porch, vestibule, gables or any other addition you want to create.
This step makes it easier to envision your assembly when constructing with gingerbread and sugar and well worth the extra time.

If you label your cardboard pieces, you will find it much easier to identify how your pattern should be placed.
Be creative and have fun!

PATTERNS

Gingerbread recipe shared from ICES, New Mexico chapter.

Jacque Benson—October 2007
In the next tutorial, a few easy tips for constructing your house. This tutorial and photography is the property of Jacque Benson- copyright 2012- and used with permission from the author. This material may not be used, copied or printed without expressed permission from the author, Jacque Benson.